Effect of pH at time of salting on the functional properties of pre-rigor beef.

The functional properties of thawed pre-rigor beef that had been minced and salted or not salted when its pH value reached 6.8, 6.6, 6.4, 6.2 and 6.0, then immediately frozen, were determined. The mince samples were used to manufacture a finely comminuted sausage batter. Presalting before frozen storage resulted in higher (p < 0.05) thawed mince pH, and batter cook yield and shear strain, and lower (p < 0.05) mince salt soluble proteins, thaw drip and Hunter L(∗) and b(∗) values and batter shear stress than unsalted controls. The pre-rigor pH at time of salting/mincing affected (p < 0.05) thaw drip (unsalted mince only), Hunter L(∗) and b(∗) values and shear stress. Shear stress tended to increase (p < 0.01) and Hunter L(∗) (p < 0.05) and b(∗) (p < 0.01) values tended to decrease with fall in pre-rigor salting pH. No interaction (p > 0.05) between salting and pre-rigor pH at time of salting was observed.